In a shallow bowl, combine 1/4 cup each of the lime juice and olive oil, and the jalapeno slices. Rub chicken with salt and pepper; add to marinade. Add a dash of tequila. Marinate in the refrigerator for at least 30 minutes. In a medium bowl, combine citrus fruit, scallions, tomatoes, remaining lime juice and olive oil, zests, salt and pepper, diced jalapeno, cilantro, tomatillos, and remaining tequila. Set aside. Remove chicken from marinade. Cook on a hot grill for about 5 minutes on each side, or until cooked through. Remove from the grill and let stand for 5 minutes. Place a handful of greens on each of the four plates. Slice the chicken, and arrange it on top of greens. Spoon salsa over each salad and serve immediately. Serves 4. Source: "Martha Stewart Living -
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|Serving Size: 1 Serving (289g)|
|Recipe Makes: 4|
|Calories from Fat: 52 (29%)|
|Amt Per Serving||% DV|
|Total Fat 5.8g||8 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 41.2mg||13 %|
|Sodium 61mg||2 %|
|Potassium 675.4mg||18 %|
|Total Carbohydrate 15.4g||5 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 11.6g|
|Protein 18.6g||27 %|
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Calories per serving: 182
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